After doing a little more homework it looks like pepperoni snack sticks are going to my best bet. Talking the client out of this process for 1000 pounds of professionally prepared sausage is not really an option. They have a lot invested and need to find a way to move the product. Snack sticks are a hot commodity right now so this seems like an obvious solution. Since this was professionally processed I can get the exact ingredient list and add the required spices to create pepperoni snack sticks or some other similar recipe. I still plan to use sure cure, carrot fiber, encapsulated citric acid and most likely some additional salt to attain the correct levels. If I can master this process I will share it here so anyone with an excess of ground sausage can turn it into snack sticks.
Posts made by vjbutler
RE: Making Snack Sticks from already seasoned mild and hot Italian sausage
Making Snack Sticks from already seasoned mild and hot Italian sausage
I have a client with several hundred pounds of loose pack mild and hot Italian sausage that they would like converted to snack sticks. I believe it has about 20-25% pork fat already ground in and would need to be re-ground through a finer plate. My question is what spices could I add to these mixtures to make a good snack stick. This loose pack sausage does not have anything other than meat, fat and fresh sausage seasonings so I plan to add sure cure, carrot fiber and encapsulated citric acid. Any suggestions are appreciated.